Plant-Based Yogurt with Optimal Texture and Nutrition

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When comparing a plant-based yogurt to a dairy-based yogurt, the plant-based yogurt will inherently lack two major components: protein and texture. To nutritionally fortify plant-based yogurt-alternatives, formulators need to leverage an additional protein source and stabilizers.

Simplistica™ YG 3206 is an optimized system that utilizes plant-based proteins and stabilizers for use in non-dairy yogurts. Formulators are now able to easily achieve stable and nutritious yogurt alternatives.

This white paper provides information to combat the common challenges associated with formulating in the plant-based category.

Included in this download:

Prototype formulation

Sensory and rheological comparison of dairy and plant-based commercial samples to a sample using Simplistica YG 3206